CoffeeSnobs glossary - input please.

[coffee_mum]

Re: CoffeeSnobs glossary - input please.

As a newbie, the terms I have found unfamiliar and needed to investigate to satisfy my curiosity were, corretto, blind basket and naked PF. Other terms/names that I have come across and not bothered to look up yet are syphon and Hario. If this glossary is going to cover all things coffee a definition of what each type of shot is and how to produce it would also be useful, eg espresso, ristretto, agafato (havent looked that one up yet either) latte, flat white, etc, etc... I know these discriptions are available on google etc, but all in one place would be great

[bassway]

Re: CoffeeSnobs glossary - input please.

Slow day at work, a few more from me;

Bar - Measure of pressure. 1 bar = 100 kilopascal = 14.5 psi. Espresso is usually brewed at 9 bar.

Basket – Thing in the portafilter that hold the coffee grinds.

Bean cooler –  A device to cool down beans. Stops the internal roasting process.

Blade grinder – oxymoron. Doesn’t really grind. Avoid.

CS – A Coffee Snob. Also the level of a roast determined by the colour of the beans, higher the number darker the bean.

Cupping -

Data logger – A DMM that transmits data (roasting temperature) to a computer.

Degassing – Time after roasting to allow gas out of bean.

Descale – Removing scale (mineral deposits) from the internals of a coffee machine.

Divot – The hole left behind when a small outer layer of coffee bean that explodes off during roasting.

DMM – Digital Multi Meter.

Flush – Running brew water through brew head to heat/cool brew head or to temp surf.

French press – See plunger.

Gronking – Putting a temperature gauge on a boiler.

Naked PF – A Portafilter with no bottom, exposes the bottom of the basket.

OPV – Over Pressure Valve. Controls brew pressure.

Plunger – See French press.

Prosumer – Someone with an expensive hobby. Describes a person/device that is in between professional and consumer

Puck – Coffee that is left in the basket after brewing. Looks a little like a hockey puck.

Ramp – Linear climb in bean temp during roasting.

Ristretto – Restricted shot. Less than 30ml for a single. Less than 60ml for a double.

Roasting profile – Way in which a bean is roast. How long, temp, ramp etc.

Robusta – Stop swearing!! I mean it.

Shot – 30ml of liquid.

Steeping – Time allowed for hot water to interact with coffee grinds (french press, syphon).

Syphon – Device for brewing coffee.

TC or Thermocouple – Two different metals joined that produce different current at different temps. Usually connected to a DMM or PID.

Temp surfing – Time to get a PID. Guessing the brew temp on a single boiler. Determined by flushing and/or time from when thermostat switches on/off.

Thermoblock – A block of metal with lots of little channels that is heated to brew temp. Water is passed through channels to grouphead.

Thermostat – Cheap device that switches on and off heating elements depending on temp (controls boiler temp)

Three way valve -

Tipping – Black burnt tips on roasted coffee beans.

Yirg – Ethiopian Yirgacheffe.

[bassway]

Re: CoffeeSnobs glossary - input please.

A bit off topic but one of the hardest things as a newbie is the lack of "how tos".

I would see people talk about a "stepless Rocky" and would struggle to find anything on how to do it. I really hated the "search is your friend". Half the times I cant find anything. Although I must say that increasing the post from 30-50 has been great. THANKS!!

Is it possible in the future to have a section of how tos? Maybe broken down in to Brewing, grinders, syphons, machines etc.

Maybe members could send in guides that a moderator could post?

[coffee_mum]

Re: CoffeeSnobs glossary - input please.

I meant Affogato, now I know its an ice cream and coffee dessert, so maybe thats off the list :-[

[Andy]

Re: CoffeeSnobs glossary - input please.

Yep (after spellcheck).

Typing on a dodgy wireless keyboard that drops keys while Im packing BeanBay shipments... multitask is tough enough, doing it well is harder.



...but thanks for the audit TG. We will get you to proof the final one too.

Hehehe - but then that might be the subject of a different thread: "how not to annoy the site admin"

Pretty hard not to some days but its a nice idea just the same.

While we owe much to our friends and allies around the world the creeping Americanisms are taking over our language (for better or worse). In Australia it’s a group handle, in Italy the home of espresso it’s a group handle, in America it’s a portafilter on CoffeeSnobs it’s a group handle!

Naked PF – A Portafilter with no bottom, exposes the bottom of the basket.

will become something like...

PF - (see Group Handle)
Naked PF – (see naked Naked Group Handle)

Naked Group Handle – A group handle with no bottom, exposes the bottom of the basket.

Thats my unsolicited 2.2 cents (incGST) anyway.

....we can analyze and criticize our favorite colors after we catalog this list.

[hr]

Keep em coming...

[Thundergod]

Re: CoffeeSnobs glossary - input please.

Gronking

LOL (sorry Andy)

Robusta – Stop swearing!! I mean it.

ROFL (sorry Andy - again)

...but thanks for the audit TG.We will get you to proof the final one too.

it was meant as a reminder and Im more than happy to proof the final one.

While we owe much to our friends and allies around the world the creeping Americanisms are taking over our language (for better or worse). In Australia it’s a group handle, in Italy the home of espresso it’s a group handle, in America it’s a portafilter on CoffeeSnobs it’s a group handle!

Naked PF – A Portafilter with no bottom, exposes the bottom of the basket.

will become something like...

PF - (see Group Handle)
Naked PF – (see naked Naked Group Handle)

Naked Group Handle – A group handle with no bottom, exposes the bottom of the basket.

Thats my unsolicited 2.2 cents (incGST) anyway.

....we can analyze and criticize our favorite colors after we catalog this list.

Im all for keeping American "English" at bay.
Can we use GH (instead of PF) from now on? I wont use PF again; unless its to explain why we should use GH.

[bassway]

Re: CoffeeSnobs glossary - input please.

....we can analyze analyse and criticize criticise our favorite favourite colors colours after we catalog catalogue this list.
;D
Oh you are a funny man!
I laughed out loud!

[bassway]

Re: CoffeeSnobs glossary - input please.

Getting back on track a few more;

Alkaloids – A nitrogen based compound. Two in coffee; caffeine and trigonelline. Bitter tasting.

Back flushing – A way of cleaning an espresso machine using a blind filter and chemicals

Blind filter – Not really a filter. A basket with no holes. Used in backflushing.

Brewing – The act of extracting coffee.

COE – Cup Of Excellence. See www.cupofexcellence.org/

Coffee pods - See Robusta

Dose – The amount of coffee in a basket

Expresso – Considered very rude language. Andy may cancel your account. It is espresso.

Fair trade – A trade system for paying the coffee farmer fairly.
Sometimes to used charge the consumer unfairly.

Lever machine – An espresso machine where a manual level is used instead of an electrical pump.

Water distributor – A part in the brew group that distributes the water evenly through the shower screen.

[LindaD]

Re: CoffeeSnobs glossary - input please.

agafato

Agressive bottom burping? :-?

That wins word of the day! ;D

With the Gene, also known as GC

-Linda

[flynnaus]

Re: CoffeeSnobs glossary - input please.

Coffee pods - See Robusta

Jokes and standard CS advice about avoiding pods aside, in my pre-Snob days I used to buy pods that were designed to be used in portaf...I mean group handles with special filter baskets. My last two machines had these. The pods I bought were arabica, not robusta, and didnt make too bad a brew if you didnt mind not having a crema.

Anyway...

Distribution: a means of ensuring the coffee grounds are distributed evenly in the basket before tamping


WDT: Weiss Distribution technique - a technique mainly involving stirring the grounds with a pointy object to break up clumps

NSEW: A distribution technique involving the use of a finger or blade to sweep the grounds forward then backwards then right then left (ie north, south, east, west)

Stockfleths Move: A distribution method involving the thumb or fingers to lightly press the grounds into the basket using a rotational movement. Often used by professional baristi.

[beanflying]

Re: CoffeeSnobs glossary - input please.

Instant coffee = crime against flavour (discuss here at your peiril)
Vacuum Coffee maker - Coffee Syphon = traditional coffee making device dating from the 1840s that makes supurb coffee today. see (XYZ link)
Basket = where the ground beans go prior to Tamping and extracting. The basket sits inside the Portafilter (handle)
Tamper and Tamping = A tamper normally metal is a close fit to the Basket and presses the ground coffee into the correct level prior to extracting. Tamping is the method used to correctly press the grounds.
Puck = Ground coffee in the basket after extraction. Should be a solid mass that is then knocked out before the next brew.
Knock Box = a bin for used pucks.

many more I suspect to add but here is a good list as well
http://www.coffeeterms.com/coffee-brewing.htm

[Wushoes]

Re: CoffeeSnobs glossary - input please.

Slow day at work, a few more from me;
...

French press – See plunger.

...

Plunger – See French press.

Im stuck in an infinite loop!

[LindaD]

Re: CoffeeSnobs glossary - input please.

Just another thought aswell on the Tampers.

Convex and Flat and what differentiates them. Suitability? etc....

-Linda

[TEPIN]

Re: CoffeeSnobs glossary - input please.

AM.  A bright sparkie

[jonster]

As a noob what constitutes a piccolo latte or a dopio piccolo